*** All the recipes published in "Simple Italian Cookery" by Antonia Isola in 1912 are available on this website, "www.italyrevisited.org."

Directions

ALPHABETICAL INDEX

A

Agro Dolce Sauce, 29.

Alla Macedoine Salad, 59.

Alla Panna Sauce, 31.

Alla Pollastra Salad, 59.

B

Bechamel Sauce, 25.

Sauce No. 1, 29.

Sauce No. 2, 30.

Beef Soup Stock, 3, 4.

Bocconcini, 56.

Bread, Fried, with Raisins, 50.

Bread, Golden, 51.

Butter Sauce, 31.

C

Calf's Brains, Fried, 52.

Liver, Fried, 53.

Cardinal's Salad, 58.

Cauliflower "in Stufato," 47.

Celery, Fried, 43, 48.

Celery with Tomato Sauce, 48. 63.

Chestnut Fritters, 60.

Chestnuts "alla Lucifero," 60.

Chicken, Broth, 4.

Chicken with Polenta, 24.

Codfish, "alla Giardiniera," 39.

Codfish, "alla Marinaia," 39, 40.

Codfish, "alla Vino Bianco," 40.

Codfish Soup, 5.

Codfish with Egg Sauce, 39.

Codfish with Green Peppers, 40, 41.

Cream of Lemon Sauce, 35.

Cucumbers "alla Toscana," 47.

D

"Del Prevosta" Salad, 58.

Desserts, Section on, 60-62.

E

Economical Sauce, 32, 33-

Egg Croquettes, 53, 54.

Egg Croquettes with Piquante Sauce, 22

Eggs, Section on, 35-40.

Eggs,"alla Benedettina," 38.

Eggs, "alla Fiorentina," 36.

Eggs,"alla Milanese," 35.

Eggs, "alla Monachile," 36.

Eggs, "alla Piacentina," 37.

Eggs, "alla Romana," 38.

Eggs, "alla Sciarmante," 35.

Eggs, Lightning Omelette, 37.

Eggs, with Peas, 35.

Endive Salad, 64.

F

Filets, little, "alla Napolitana," 54.

Fish Broth, 5.

Fish, Section on, 39-41.

Flan of Vegetables, 46.

Fried Squash, Parsnips, Celery, and Mushrooms, 43.

Fritters, Polenta, 22.

Fritters,Chestnut, 60.

Gnocchi, of Farina, 27.

Gnocchi of Milk, 28.

Gnocchi of Potato, 27.

Golden Bread, 51.

H

Hot Piquante Sauce, 33.

Hot Wine, 61.

I

Indian Meal (Polenta), 22.

Involtini of Beef "alla Siciliana," 54.

Italian Salad, 59.

L

Lamb's Brains, fried, 52.

Lentil Soup, 6.

Lettuce in the Oven, 46.

Lettuce Soup, 7.

Lima Beans with Ham, 43.

Little Filets "alla Napolitana," 54.

Lombarda Sauce, 31.

M

Macaroni and Other Pastes, Section on, 9-17.

Macaroni, "alla San Giovannello," 13.

Macaroni Ribbon, 14.

Macaroni Sicilian, with Eggplant, 11.

Macaroni Timbale of, 16

Macaroni Timbale of Ribbon, 17.

Macaroni with Butter and Cheese, 10.

Macaroni with Meat and Sauce, 10.

Macaroni with Tomato Sauce, 9.

Macaroni with Meat, Sauce, 25, 31, 32, 38.

Macaroni with Ribbon Macaroni, 56, 57.

Meats, Section on, 51-57.

Milk of Almond Ice, 61, 62.

Mushrooms, Fried, 43.

Mushrooms with Rice, 22.

O

Onions "alla Parmegiana," 42.

Onions "alla Veneziana," 42.

Parsnips, Fried, 43.

Peaches with Wine, 61.

Piquante Sauce with Eggs, 36.

Polenta, "alla Toscana," 23.

Polenta Cake, 26, 27.

Polenta Croquettes, 53.

Polenta Fritters, 22, 23.

Polenta Indian Meal, 22.

Polenta Pasticciata, 25.

Polenta Pasticciata with Chicken, 24.

Polenta Pasticciata with Chopped Sausages, 24.

Polpettone "alla Napolitana," 55, 56.

Potato Soup, 8.

Pumpkin, "alla Parmegiana," 43.

Pumpkin Fried, 44.

Pumpkin Soup, 7, 8.

R

Ravioli, of Curds and Spinach, 15.

Ravioli Sweet, 15.

Ravioli with Brains, 15.

Ravioli with Bread, 14.

Rice, etc., Section on, 18-28.

Rice, "alla Nostrale," 19, 20.

Rice "alla Romana," 19.

Rice Soup, 4.

Rice Timbale, 17.

Rice with Butter and Cheese, 20.

Rice with Ham, 21

Rice with Mushrooms, 22.

Rice with Peas, 18.

Rice with Tomatoes, 20, 21.

Rice with Tomatoes "all' Indiana," 21;

Rice/Risotto "alla Nostrale," 19.

Rice with Ham, 21.

Roux for Sauces, 29.

S

Salads, Section on, 58-59.

Sauces, Roux for, 29.

Sauces, Section on, 29-34.

Sausages, Chopped, with Polenta, 24.

Soups, Section on, 3-8.

Spaghetti with Tunny-fish, 12.

Spinach, alla Romana," 44.

Spinach in a mold with Mushrooms, 45, 46.

Spinach "in Riccioli," 45.

Spinach Souffle, 44, 45.

Squash, Fried, 43.

Stracciatella Soup, 4.

String-beans, "in Fricassea," 49.

String-beans with Tomatoes, 50.

Sweetbreads, Fried, 52.

T

Timbale, of Macaroni, 16.

Timbale of Ribbon Macaroni, 17.

Timbale of Vermicelli with Tomatoes, 13.

Tomato Sauce, 9, 10.

Tomato Sauce No. 1, 30.

Tomato Sauce No. 2, 30.

Tomato Sauce No. 3, 30.

Tomato Pudding, 49.

Tomatoes, "alla Piemontese," 48.

Tomatoes, "alla Spagnuola," 48.

Tomatoes with Eggs, 49.

Tomatoes with String-beans, 50.

V

Vegetables, Section on, 42-50.

Vegetable, Chowder, 5.

Vegetable Soup, 6, 7.

Vermicelli, Timbale of, with Tomatoes, 13.

Vermicelli with Fish, 12.

Vermicelli with Olive-oil and Anchovies, 11.

Vermicelli with Olive-oil, Olives, and Anchovies, 11.

W

Wine, Hot, 61.

Notes

"Simple Italian Cookery" by Antonia Isola (Mabel Earl McGinnis) was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. Currently, only those recipes marked in the index with Astrix*** are included on this website, www.italyrevisited.org, but soon all of Isola's "Simple Italian Cookery" will be available.... BIOGRAPHY: "Antonia Isola (May 16, 1876, New York - ), is the pseudonym of Mabel Earl cGinnis. She was the daughter of John McGinnis and Lydia Olivia Matteson, and wife of Norvell Richardson. She wrote Simple Italian Cookery, published by Harper and Brothers, February, 1912. It was the first Italian cookbook to be published in the US. She had lived in Rome for some years, and was well-versed in Italian food, but the publishers chose the pseudonym to impart "authenticity" to the work. There is no evidence that she published any other work or that the pseudonym was used for any other work."
Retrieved from "http://en.wikipedia.org/wiki/Antonia_Isola."